Made the SP-LS tonight here in Chicago. Even with the sweet potato--I am craving something a little more creamy, a little more comforting. At the end, I stuck in my immersion blender (best $20 you can spend if you are a soup making fiend). Gave it a few quick whirls. Totally added a creamy texture without any dairy. Left some bigger chunks for texture.
I loved this recipe and made it last night! I found that it turned out more like a soup even with the extra potato. I loved it just the way it turned out! So great with the cornbread (best cornbread I ever tasted!!)
I made the stew this evening for dinner and everyone LOVED it. We had it over brown rice and it was very comforting on a cold night. I can't wait to try the other recipes. I did make the pumpkin bread without the chocolate & nuts and substituted organic, unsweetened applesauce and it is great!
Hi guys! Oh cool, I was thinking of making this next week...yuuuum. Mike, what immersion blender do you use/recommend, that's a truly wonderful idea! Just made a fabulous butternut squash soup at my folks last week - but they have a processor. Me, I think immersion's the way to go with converting the stew. :) P.S. I'm in Chicago too...gloomy as it is out - LOL
I made this and hubby and I LOOOVE IT!! He asked me to make it again this week, but I had already went to the store! :) I posted pics on my page on here and also on my blog: gingeristhenewpink.blogspot.com